Lobster Pie.
Boil two lobsters, or three small; take out the tails, cut them in two, take out the gut, cut each in four pieces and lay them in a small dish. Put in then the meat of the claws, and that you have picked out of the body; pick off the furry parts from the latter, and take out the lady; then take the spawn, beat it in a mortar, likewise all the shells. Set them on to stew with some water, two or three spoonfuls of vinegar, pepper, salt, and some pounded mace. A large piece of butter, rolled in flour, must be added when the goodness of the shells is obtained. Give a boil or two and pour into the dish strained: strew some crumbs over, and put a paste over all. Bake slowly, but only till the paste be done.
Curry of Lobsters or Prawns.
When taken out of the shells, simmer them as above.
Buttered Lobsters.
Pick the meat out; cut it and warm with a little weak brown gravy, nutmeg, salt, pepper, and butter, with a little flour. If done white, a little white gravy and cream.
Hot Crab.
Pick the meat out of a crab, clear the shell from the head, then put the former, with a very small bit of nutmeg, salt, pepper, a bit of butter, crumbs of bread, and three spoonfuls of vinegar, into the shell again, and set it before the fire. You may brown it with a salamander.
Dry toast should be served to eat it upon.